Chorizo mushroom omelette

My late Dad loved breakfast above all other meals. If he could have had his way, he’d have had the fully monty (well, the full English at any rate!) every day of his life, but fortunately Mum’s prudence prevailed, and it was restricted to once a week, usually a Sunday morning.

As much as I love bacon and eggs, it is not very sensible as a daily breakfast, but eggs in a variety of forms, most certainly are. Variety is actually really nice, so coming up with something different, a means of enjoying one’s daily eggs a tad more, makes a great deal of sense.

Scrambled eggs, are scrambled eggs, are scrambled eggs, but with a little effort, those same eggs can be transformed into something special. For example, cooking the eggs so that they are just slightly creamy instead of rubbery and hard, makes them so much more palatable. Add a sprinkling of chopped parsley, and for good measure, a dusting of paprika, and suddenly you have an interesting and easy meal.

Take it one step further, and make yourself an om-elette, and the prospect of ones daily eggs, becomes a good deal less dispiriting. I find cooking a good time for reflection and thinking, so I’m inclined to do so in silence, with no TV or radio burbling in the background, and that makes the time I devote to the business of making breakfast, remarkably productive.

We generally have a ring of chorizo and a pack of mushrooms in the fridge, so this particular omelette is one of my fairly frequent favourites.

Ingredients, selection and preparation

100g chorizo: peeled and sliced

1/2 onion: peeled and sliced

100g mushrooms: cleaned and sliced

clove garlic: crushed (optional)

3 eggs: well beaten

Canola oil: for frying

Salt and pepper: for seasoning

Method

Heat a medium frying pan, and add a splash of canola oil. Fry the chorizo until it is just beginning to crisp. Set aside on kitchen paper towel to drain.

Fry the onion in the same pan until soft, then add the mushroom and garlic.

Season lightly with salt and pepper and fry until the mushroom is cooked through, about eight minutes.

Heat another pan, and add a tbsp or two of oil. Pour the beaten egg into the pan, and swirl it gently to ensure you have a perfect round. Gather the edges toward the centre with an egg lifter, ensuring that you always end up with a perfectly round layer of egg in the pan.

Turn down the heat at this point, and once the egg is almost cooked through, arrange the chorizo, mushroom and onion on the one half of the egg round, and gently fold the other half over with the egg lifter.

Cook for a further minute or two, and carefully turn the omelette over, and cook for another minute or two.

Plate the omelette, and garnish with a sprinkling of parsley or chopped chives.

Enjoy!

Preparation time: 10 minutes

Cooking time: 20 minutes

Yield: 1

Written by Norman McFarlane
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